Low Carb Chicken Tortilla Soup

$To make low carb chicken tortilla soup, you need some key ingredients. Each one adds flavor and texture to the dish. Here’s what you will need: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 6 cups chicken broth (low sodium) - 2 cups cooked chicken, shredded - 1 can (14.5 oz) diced tomatoes, no added sugar - 1 cup corn (fresh or frozen, optional for low-carb) - 1 avocado, diced - 1 lime, juiced - 1/4 cup fresh cilantro, chopped - Salt and pepper to taste - 1/2 cup shredded cheese (cheddar or Mexican blend) - Tortilla chips (low-carb or homemade, optional for garnish) These ingredients work together to create a soup that is both hearty and healthy. The diced tomatoes bring sweetness, while the spices add warmth. You can adjust the corn based on your carb goals. Fresh lime juice gives it a zesty kick. This soup is great for any meal! {{ingredient_image_1}} 1. Heating the oil and sautéing onions Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 medium diced onion. Sauté for about 5 minutes until the onion is soft and clear. 2. Adding garlic and bell peppers Next, stir in 3 cloves of minced garlic along with 1 diced red and 1 diced green bell pepper. Cook this mixture for 3 to 4 minutes until the peppers soften and the garlic is fragrant. 3. Incorporating spices Now, add 1 teaspoon of ground cumin and 1 teaspoon of chili powder to the pot. Stir everything together and cook for another minute. This step enhances the soup's flavor. 4. Adding broth and main ingredients Pour in 6 cups of low-sodium chicken broth. Bring the soup to a gentle simmer. Then, mix in 2 cups of shredded cooked chicken, 1 can of diced tomatoes (14.5 oz, no added sugar), and 1 cup of corn if you choose to include it. Stir well. 5. Simmering the soup Lower the heat and let the soup simmer for 15 to 20 minutes. This allows all the flavors to blend. Be sure to taste and season with salt and pepper as needed. 6. Finishing touches with lime and cilantro Just before serving, stir in the juice from 1 lime and 1/4 cup of chopped fresh cilantro. This adds a bright, fresh taste to the soup. 7. Serving Finally, ladle the soup into bowls. Top each bowl with diced avocado, shredded cheese, and tortilla chips if desired. This adds texture and flavor. This soup is easy to make and packed with flavor. Enjoy every comforting spoonful! Adjusting spice levels Start with mild spices. You can always add more. If you love heat, try more chili powder. For a smoky flavor, add smoked paprika. Taste as you go to find your perfect balance. Utilizing fresh ingredients Fresh ingredients make a big difference. Use fresh garlic and herbs for bright flavors. Fresh bell peppers add crunch and sweetness. Avocado must be ripe for the best taste in your soup. Choosing the right cheese Cheddar or a Mexican blend works best. They melt well and add flavor. For a different twist, try crumbled queso fresco. This cheese gives a creamy and tangy touch. Serving suggestions with garnishes Serve your soup with a lime wedge on the side. This adds a fresh kick. Top with diced avocado, shredded cheese, and chopped cilantro. For a crunch, add low-carb tortilla chips. Bowl presentation ideas Use colorful bowls to make your soup pop. A bright bowl draws the eye. Arrange the garnishes neatly on top. This makes your meal look restaurant-worthy and inviting. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and herbs whenever possible. They will enhance the overall taste of your soup. Control the Spice Level: Adjust the amount of chili powder according to your taste preference. You can also add fresh jalapeño for an extra kick. Make it Ahead: This soup tastes even better the next day as the flavors continue to meld. Prepare it in advance and reheat when ready to serve. Experiment with Toppings: Try different toppings such as sour cream, sliced radishes, or pickled onions to add variety and texture to your soup. {{image_2}} Low-carb adjustments To keep this soup low-carb, skip the corn. You can also cut back on the potatoes or beans if you want. Using more low-carb veggies like zucchini and spinach can add bulk without the carbs. Vegetarian options To make a vegetarian version, swap the chicken for beans or lentils. Use vegetable broth in place of chicken broth. You can add more veggies like carrots or mushrooms to keep it hearty. Adding different proteins You can use turkey or even shrimp instead of chicken. Just make sure to adjust the cooking time. If you use shrimp, add it in the last few minutes of cooking. Alternative vegetables Feel free to mix in some diced carrots or celery for added crunch. You might also want to try adding kale or spinach for extra nutrients. Cheese options For cheese, you can use pepper jack for a spicy kick. If you prefer a milder flavor, mozzarella works well too. Just pick what you enjoy most! To keep your low carb chicken tortilla soup fresh, follow these tips: - Refrigerator storage: Place the soup in an airtight container. It stays good for 3-4 days in the fridge. - Freezing guidelines: If you want to freeze it, pour the soup into freezer-safe bags or containers. Leave some space at the top, as it will expand. It keeps well for up to 3 months in the freezer. When you're ready to enjoy leftovers, use these methods: - Stovetop: Pour the soup into a pot. Heat over medium heat until hot. Stir occasionally to warm evenly. - Microwave: Place the soup in a microwave-safe bowl. Heat for 1-2 minutes, stirring halfway through. Make sure it is hot all the way through before serving. These tips will help you savor your delicious soup anytime! Low carb tortilla soup is a flavorful dish. It has all the best parts of classic tortilla soup. You get chicken, spices, and fresh veggies. Instead of high-carb tortillas, this soup keeps it low-carb, making it great for diets. You can enjoy all the taste without the extra carbs. To spice up your soup, add more chili powder. You can also toss in some diced jalapeños or hot sauce. Taste as you go to reach your perfect spice level. Remember, a little can go a long way! Yes, rotisserie chicken is a great choice! It saves time and adds rich flavor. Just shred the chicken and mix it into the soup. This makes meal prep faster without losing taste. You can serve this soup with a side of salad or low-carb tortilla chips. A dollop of sour cream or some shredded cheese adds creaminess. You can also enjoy it with sliced avocado on top for extra flavor. To cut down on sodium, choose low-sodium broth. You can also skip added salt while cooking. Instead, focus on herbs and spices for flavor. This keeps the soup tasty without too much salt. This blog post covered how to make a tasty chicken tortilla soup. We discussed all the key ingredients, straightforward steps, and useful tips to enhance flavor. You learned about variations and how to store and reheat leftovers. In the end, this soup is simple, flexible, and fun to make. It’s a dish you can enjoy with family and friends. Enjoy cooking, and have fun making this soup your own!$

Low Carb Chicken Tortilla Soup

A delicious and healthy low-carb chicken tortilla soup packed with flavor and nutrients.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper diced
1 green bell pepper diced
1 teaspoon ground cumin
1 teaspoon chili powder
6 cups chicken broth (low sodium)
2 cups cooked chicken, shredded
1 can (14.5 oz) diced tomatoes, no added sugar
1 cup corn (fresh or frozen, optional for low-carb)
1 avocado diced
1 lime juiced
0.25 cup fresh cilantro, chopped
to taste salt and pepper
0.5 cup shredded cheese (cheddar or Mexican blend)
optional Tortilla chips (low-carb or homemade, for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
Stir in the minced garlic and both bell peppers, cooking for an additional 3-4 minutes.
Add the ground cumin and chili powder to the pot, stirring to combine and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer. Add the shredded chicken, diced tomatoes, and corn (if using) to the pot, mixing well.
Lower the heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Just before serving, stir in the lime juice and chopped cilantro for a fresh flavor boost.
To serve, ladle the soup into bowls and top with diced avocado, shredded cheese, and tortilla chips if desired.

Notes

Serve the soup in vibrant bowls, garnished with additional cilantro and avocado slices on top, and a few tortilla chips placed artfully on the side for crunch.

Keyword chicken, low carb, soup, tortilla